Hash Brown Quiche Cups
Total Time Prep: 10 min. Bake: 35 min. Makes 12
These hash brown breakfast bites are a mini cooked breakfast —eggs, bacon, potatoes and cheese. They are easy to make in advance and reheat. Plus, wrapped in cling film, they fit in your cycling jersey back pocket for later.
Ingredients
Hash browns case (you could use frozen hash browns thawed)
- 400g potatoes
- Half an onion
- 1 egg at room temperature
- Pinch of Salt and pepper
- Cooking oil
- 90g Parmesan cheese
Filling
- 4 large eggs
- 1 tablespoon minced fresh chives
- 120g cheddar cheese
- 1/3 cup fresh baby spinach, thinly sliced
- 2 bacon strips, cooked and crumbled or sliced and fried mushroom or smoked salmon
Directions
Preheat oven to 200 degrees c. Grease 12 bun cups.
In a bowl, whisk egg, salt and pepper until blended; stir in potatoes and parmesan cheese. To form crusts, press a tablespoon of potato mixture onto bottom and up sides of each prepared bun cup. Bake until light golden brown, 15 minutes.
For filling, in a small bowl, whisk eggs and chives until blended; stir in cheese and spinach. Spoon into crusts; top with bacon. Bake until a knife inserted in the centre comes out clean, 10 minutes.
